These Jalapeño Peach Chicken Meatballs are my new favorite way to dress up my homemade chicken meatballs. Each bite is juicy and coated in a sweet-and-spicy jalapeño peach glaze that’s just the right mix of heat and fruity flavor. This recipe is inspired by my Jalapeño Peach Chicken made with chicken thighs, which gives the same bright, tangy-sweet flavor you love. I make these for game day, easy weeknight dinners, or any time I want something a little special without a ton of fuss!
Ingredients & Substitutions
- Meatballs: I used my homemade chicken meatballs for this recipe. They are super flavorful on their own, and even better with the peach glaze!
- Peach Glaze: The peach glaze is a simple, but flavorful combination of peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes. I also use it in my jalapeño peach pork bites and jalapeño peach hasselback kielbasa, just to name a couple!
- Peaches: I use a can of yellow peaches for this recipe. They add a juicy sweetness that balances the spice from the jalapeños, and they hold up nicely when briefly sautéed before adding the glaze and meatballs.
- Jalapeño: A fresh jalapeño pepper adds just the right kick. I slice it thin and sauté it briefly with the peaches so the heat mellows slightly, giving each bite a perfect sweet-and-spicy balance.
FAQs
Can I make these meatballs ahead of time?
Yes! Cook the meatballs fully and store them separately from the glaze in the fridge for up to 2 days. Reheat gently with the peach glaze before serving.
Can I use store-bought or frozen meatballs?
Absolutely! Just cook them according to the package instructions, then finish with the peach glaze, peaches, and jalapeños in the skillet. The dish will still be delicious with less hands-on prep.
Can I adjust the spice level?
Absolutely! For milder heat, remove the seeds from the jalapeño, or leave the pepper out entirely if you want no spice. For more kick, keep the seeds, add an extra jalapeño slice, or increase the red pepper flakes in the glaze.
Can I use fresh peaches instead of canned?
Yes! Peel and slice ripe peaches, then sauté them briefly with the jalapeño before adding the glaze and meatballs.
Can I make these in the oven instead of on the stovetop?
Definitely! Bake the meatballs on a parchment-lined sheet pan at 350°F for 20-25 minutes, or until fully cooked to an internal temperature of 165°F. Then, finish them in the skillet with the peach glaze, peaches, and jalapeños.
Why did sautéing the jalapeño make the kitchen smoky, and how can I prevent that?
The smoke comes from the natural oils and capsaicin in the jalapeño, which can release strong fumes when heated. To prevent this, sauté over medium or medium-low heat and stir frequently. Adding a splash of olive oil or a tiny bit of water can also help prevent the peppers from sticking and burning, so they soften nicely without filling your kitchen with smoke.
Serving Ideas
- Appetizer platter: Arrange the meatballs on a platter with toothpicks for easy snacking, perfect for game day or a party.
- Fresh greens on the side: Serve the meatballs with a simple side salad.
- Hearty potatoes: Pair with Cowboy Mayo Roasted Potatoes for a filling side.
- Veggie side: Try Candied Carrots for a sweet vegetable that has a pop of color. Plus, the flavors complement the peaches and jalapeños.
- Over grains: Serve over rice, quinoa, or another simple grain, and add a salad or roasted veggies to make a full meal.
How To Store Jalapeño Peach Chicken Meatballs
Refrigerator: Store cooked meatballs and the peach glaze in an airtight container for up to 2 days. Keep the peaches and jalapeños separate if possible to maintain texture.
Reheat: Warm gently in a skillet over low heat, spooning the glaze over the meatballs as they heat. This keeps them juicy and prevents the glaze from separating.
Freezer (optional): You can freeze cooked meatballs without the glaze for up to 2 months. Thaw in the fridge overnight, then reheat with the peach glaze and finish with the peaches and jalapeños.
Jalapeño Peach Chicken Meatballs
Ingredients
Peach Glaze
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken Meatballs
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons whole milk
- ¼ cup (27 g) plain breadcrumbs
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely diced
- 1 tablespoon extra virgin olive oil, for frying
Peach & Jalapeño Finish
- 1 medium jalapeño pepper, thinly sliced
- 1 can (15.25 ounces) sliced yellow peaches, drained, patted dry
Instructions
Peach Glaze
- To a medium bowl, add peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. Mix until fully combined and set aside.
Chicken Meatballs
- In a large bowl, combine ground chicken, beaten egg, Parmesan cheese, parsley, kosher salt, black pepper, milk, breadcrumbs, garlic, and onion. Mix gently until just combined, being careful not to overmix.
- Using a 1-tablespoon scoop, form the mixture into meatballs, lightly greasing your hands to prevent sticking. You should get about 16 meatballs.
- To a large nonstick skillet over medium heat, add olive oil. Once the oil is shimmering, add meatballs in a single layer without overcrowding the pan. (Depending on the size of your skillet, you may need to work in batches.) Cook, turning occasionally, until browned on all sides and the internal temperature reaches 165°F, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm. Repeat with any remaining meatballs.
Peach & Jalapeño Finish
- To the same skillet over medium heat, add sliced jalapeño peppers. Sauté for about 2-3 minutes, stirring occasionally, until slightly softened.
- Add the sliced peaches to the skillet with the jalapeños and cook for 1-2 minutes, stirring gently, until warmed through. Be careful not to overcook.
Combine and Glaze
- Pour the peach glaze into the skillet and stir well to coat the peaches and jalapeños evenly.
- Return the cooked meatballs to the skillet. Spoon the glaze over the meatballs and let them simmer for 2-3 minutes, or until heated through and well coated in the glaze.
- Serve warm, making sure to scoop some of the peaches and jalapeños over the top.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These meatballs are so juicy and flavorful! The peach glaze is the perfect sweet and spicy combo. l will definitely make them again.
Elizabeth
This could be one of my new favorite recipes! The chicken meatballs coated in the sweet and spicy sauce (and this batch was spicy) is incredible. I will have to make this at home.
Stephanie
Loved the balance of heat and sweetness. The jalapeños give just enough kick without overpowering the peaches.
Bella
The glaze with the chicken is fantastic. And, I like the kick in each bite.
Wouldn’t beef meatballs also work in that recipe? You caught me with half a bag of prepared meatballs, but no chicken!
They probably would! Haven’t tested it…